FARMER’S KITCHEN
Ingredients
For the Fish
500 g fresh fish pieces
½ teaspoon turmeric powder
1 teaspoon chilli powder
½ teaspoon salt
For the Curry
2 tablespoons coconut oil
1 medium onion, sliced
1 tablespoon ginger, chopped
5 garlic cloves, chopped
2 green chillies, slit
1 sprig curry leaves
2 tablespoons chilli powder
1½ tablespoons coriander powder
½ teaspoon turmeric powder
1 teaspoon fenugreek seeds
2 medium tomatoes, chopped
2–3 pieces of kudampuli (Malabar tamarind)
1½ cups water
Salt to taste
For Finishing
1 sprig fresh curry leaves
1 teaspoon coconut oil
Preparation Steps
1. Prepare the Fish
Clean the fish thoroughly and cut it into medium-sized pieces.
Mix turmeric powder, chilli powder and salt with the fish. Keep aside for 15–20 minutes.
2. Prepare the Curry Base
Heat coconut oil in a traditional clay pot or deep pan.
Add fenugreek seeds and let them lightly sizzle. Add curry leaves, ginger, garlic and green chillies.
Sauté for a few seconds.
3. Cook the Masala
Add the chopped onion and cook until soft.
Add turmeric powder, chilli powder and coriander powder. Mix on low heat.
Add chopped tomatoes and cook until the tomatoes become soft and the oil starts separating.
4. Add Tamarind
Add water and the cleaned kudampuli pieces.
Mix well and bring the curry to a boil.
5. Add the Fish
Gently place the marinated fish pieces into the curry.
Do not stir aggressively, as the fish may break.
Cover and cook on medium heat for approximately 10–15 minutes, or until the fish is completely cooked.
6. Final Tempering
Add fresh curry leaves and drizzle 1 teaspoon of coconut oil over the curry.
Turn off the flame and allow the curry to rest for 10–15 minutes before serving.
Cooking Tips
Use fresh fish for the best flavour.
A traditional clay pot (manchatti) gives the curry an authentic Kerala-style taste.
Do not over-stir after adding the fish.
Adjust kudampuli according to your preferred sourness.
Coconut oil gives the curry a wonderful traditional aroma.
Allowing the curry to rest before serving helps the flavours develop.
The curry often tastes even better after resting for several hours.
Best Served With
Steamed Kerala rice
Kappa (tapioca)
Appam
Puttu
Dosa
Kerala-style boiled rice
Farmer’s Kitchen Tip
Fresh ingredients and quality spices are the secret to a delicious traditional Kerala fish curry.